ok, some facebook friends said they were interested in a few recipes, so here’s an attempt, with the forewarning that i’m not such a whippy cook & i already know this so be nice w any comments ;). With that premise, pls feel free to add your own fav recipe in a comment for our enjoyment 🙂
monte cristo: tweaked from rachel ray (this is fun w the kids)
ingredients: ham, turkey, salami, swiss, porous sandwich bread, eggs, milk, butter & jam [quantities based on sandwich(es) per person]
cooking: pre-heat oven to 350 & heat a large skillet & melt butter in it; mix eggs & milk together in a large (wide bowl) & dip bread in to soak, both sides. you’re making french toast. put saturated bread into heated skillet & flip when toasted. do this to all of your bread, then put jam on 1 side of the french toast, then load w turkey, ham, salami & swiss. slap on the top piece of french toast & bake in the oven for about 10min to melt chese. voilah – monte cristos. i’ve tried to make the sandwiches at the same time as making the french toast, but i never got the inside of the sandwich cooked all the way through w/out putting them in the over. any suggestions?
posole’ (mexican stew): serves 2-4 as a full meal
ingredients: 4 pork chops (boneless is the easiest), 1 tspn canola oil a large can of hominy, regular can of tomatoes, small can of diced green chilis, 1 chopped onion, 2 cloves garlic, teaspoon each of cumin & oregano, salt & pepper to taste. add jalepeno for some kick
cooking: in a dutch oven or large skillet brown pork chops in canola oil & season, set aside; brown onions & garlic in the skillet then add hominy, tomatoes, green chilis, cumin, oregano & salt & pepper (and jalepenos). chop up pork chops & add to the skillet. simmer. the longer it simmers, the deeper / better the flavor. if you try to freeze this, the hominy gets mushy.